\n RIB EYE STEAK \n\nRIB EYE STEAK\nRibeye Steak recipe and barbecue grilling tips for a moist and tender beef steak, as shown by the BBQ Pit Boys.\nTHE INGREDIENTS YOU'LL NEED:\n\n\t1 to 11\/2 lbs. each (1”-2” thick) Rib Eye steaks\n\tOne large sliced Sweet onion\n\tDiced Scallion or green onion\n\tDiced celery\n\tOlive oil\n\tSalt and Pepper\n\nThe Rib Eye Steak, or Ribeye, (also known as the Delmonico or Scotch Fillet (Australia)), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most tasty, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or "marbled" more than most other parts of the steer. Try to get the Bone-In "first cut of rib" for an extra special Rib-Eye to get the flavor that only a seared steak-bone can give you.